{"id":8409,"date":"2020-08-11T11:29:55","date_gmt":"2020-08-11T17:29:55","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=8409"},"modified":"2020-08-11T11:29:55","modified_gmt":"2020-08-11T17:29:55","slug":"no-knead-bread","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/no-knead-bread.html","title":{"rendered":"No-Knead Bread"},"content":{"rendered":"<p><em>Supper easy bread recipe that turns out with a great crust.\u00a0 It came from Jim Lahey, owner of Sullivan Street Bakery in New York City, who created a way to make a spectacular loaf at home, with a crackling crust, open-holed crumb, light texture, and fantastic flavor \u2014 all with next to no hands-on time.<\/em><br \/>\n<em>A wet dough and slow fermentation are the keys to success; almost by magic, they take the place of kneading . You\u2019ll also notice the unique baking method \u2014 a heated covered pot \u2014 which creates essentially an oven within an oven to trap steam as the bread bakes. I\u2019m not kidding when I say the results will blow your mind.<\/em><br \/>\n<em>The only thing required is forethought. Ideally, you will start the dough about 24 hours before you plan to eat it; you can cut that to 12 and even 9, but you\u2019ll be sacrificing some of the yeasty flavor and open crumb<\/em>.<\/p>\n<p><em>P.S. There is a high altitude recipe also on the blog.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>4 c all-purpose or bread flour, plus more as needed<\/li>\n<li>Scant 1\/2 tsp instant yeast<\/li>\n<li>2 tsp salt<\/li>\n<li>2 Tab olive oil (optional)<\/li>\n<li>Cornmeal, semolina, or wheat bran for dusting<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Combine the flour, yeast, and salt in a large bowl.<\/li>\n<li>Add 2 cups water (it should be about 70\u00b0).<\/li>\n<li>Stir until blended. You\u2019ll have a shaggy, sticky dough; add a little more water if it seems dry.<\/li>\n<li>Cover the bowl with plastic wrap and let the dough rest for about 18 hours at room temperature (a couple of hours less if your kitchen is warmer; a couple more if it\u2019s cool). The dough is ready when its surface is dotted with bubbles.<\/li>\n<li>Lightly flour a work surface.<\/li>\n<li>Transfer the dough to it.<\/li>\n<li>Fold it once or twice; it will be soft but not terribly sticky once dusted with flour.<\/li>\n<li>Cover loosely with plastic wrap and let rest for about 15 minutes.<\/li>\n<li>Using just enough additional flour to keep the dough from sticking, gently and quickly shape the dough into a ball.<\/li>\n<li>Generously coat a cotton (not terry cloth) kitchen towel with cornmeal, semolina, or wheat bran (or use a silicone baking mat)&#8217;<\/li>\n<li>Put the dough seam side down on the towel and dust with more flour or cornmeal.<\/li>\n<li>Cover with another cotton towel (or plastic wrap) and let rise for about 2 hours. When it\u2019s ready, the dough will be more than doubled in size and won\u2019t spring back readily when poked with your finger.<\/li>\n<li>At least a half hour before the dough is ready, heat the oven to 450\u00b0.<\/li>\n<li>Put a 3- to 4-quart covered pot (with the cover)\u2014 it may be cast iron, enamel, Pyrex, or ceramic \u2014 in the oven as it heats.<\/li>\n<li>When the dough is ready, carefully remove the pot from the oven.<\/li>\n<li>Turn the dough over into the pot, seam side up. (Slide your hand under the towel and just turn the dough over into the pot; it\u2019s messy, and it probably won\u2019t fall in artfully, but it will straighten out as it bakes.)<\/li>\n<li>Cover with the lid and bake for 30 minutes.<\/li>\n<li>Then remove the lid and bake for another 20 to 30 minutes, until the loaf is beautifully browned; the bread\u2019s internal temperature should be 200\u00b0F or more. (If at any point the dough starts to smell scorched, lower the heat a bit.)<\/li>\n<li>Remove the bread with a spatula or tongs and cool on a rack for at least 30 minutes before slicing.<\/li>\n<\/ol>\n<p><strong>Serves\u00a0 <\/strong>one 1 1\/2 lb loaf<\/p>\n<p><strong>Source: <\/strong>How to Bake Everything via Eric Kleerup<\/p>\n<p>Faster No-Knead Bread:\u00a0 Reduce the initial rise to 8 hours; skip the 15-minute resting period in Step 2 and then shape the dough in Step 3. Proceed immediately to Step 4.<\/p>\n<p>Whole Wheat No-Knead Bread:\u00a0 Substitute whole wheat flour for up to 2 cups of the all-purpose flour.<\/p>\n<p>Yeast produces different byproducts depending on the temperature it ferments at. So dough formed with a warm ferment ends up with a sour, yeasty off-flavor, as opposed to the richer, maltier aromas you get from bread fermented at cooler temperatures. Giving lean doughs like this a stay in the fridge for three to five days can massively increase its flavor and its performance. Same goes for the no-knead bread.<\/p>\n<p>After allowing it to rise at room temperature overnight, Stick it directly into the refrigerator for three days. There&#8217;s another advantage built into this as well: <strong>cold dough is much easier to handle.<\/strong>\u00a0Gluten gets stiffer as it cools, which means that refrigerated dough will be much simpler to shape into a ball or a long loaf, or whatever shape you wish to bake it in.<\/p>\n<p>After shaping, cover is with a bowl or a flour-coated kitchen towel and let it rise at room temperature for a couple of hours to take the chill off it and leaven for the final time before slashing it with a sharp knife (this allows it to expand faster in the Dutch oven, and makes it look pretty), and baking.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Supper easy bread recipe that turns out with a great crust.\u00a0 It came from Jim Lahey, owner of Sullivan Street Bakery in New York City, who created a way to make a spectacular loaf at home, with a crackling crust, open-holed crumb, light texture, and fantastic flavor \u2014 all with next to no hands-on time. &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/no-knead-bread.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;No-Knead Bread&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[28],"tags":[],"class_list":["post-8409","post","type-post","status-publish","format-standard","hentry","category-breads-rolls-muffins"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8409","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=8409"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8409\/revisions"}],"predecessor-version":[{"id":8425,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8409\/revisions\/8425"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=8409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=8409"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=8409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}